Poached Eggs Florentine

November 13, 2009


I love eggs for breakfast and always welcome a new way to dress up eggs. I had wanted to try this recipe for a while and finally decided to try it when we have a little bit more time on the weekends. Another big reason for me wanting to try this was: I had never poached eggs before! I was a bit intimidated by the idea of poaching eggs… I don’t know why. I have enjoyed many poached eggs before at restaurants, and I had always put off making my own at home. I now regret that I didn’t try this recipe even sooner, because this dish was absolutely fabulous! If you love eggs, spinach and cheese–this one is a must try! But I must warn you, this is not exactly a “light” recipe, with all of the cheeses used. I also discovered that poaching egg was not as bad as it sounds–really, try this recipe! You will not be disappointed.

Adapted from Appetizers Finger Food Buffets and Parties


1-1/2 lbs spinach
2 tbsp butter
4 tbsp heavy cream
Pinch of freshly grated nutmeg
Salt, and granulated black pepper

For the topping
2 tbsp butter
1/4 cup all-purpose flour
1-1/4 cups hot milk
Pinch of ground mace
1 cup grated Gruyere Cheese
4 eggs
1 tbsp grated Parmesan cheese, plus shavings to serve


Cut off any tough stalks, then wash the spinach in cold water and drain well. Place them in large pan with very little water. Cook over a medium heat, for 3-4 minutes, or until wilted and tender, then drain thoroughly and chop finely. Return the spinach to the pan, add the butter, cream and grated nutmeg and season to taste with salt and pepper, then heat gently, stirring occasionally. Spoon the spinach mixture into the base of one large or four small gratin dishes.

To make the topping: heat the butter in a small pan, add the flour and cook, stirring constantly, for 1 minute to make a paste. Gradualy blend in the hot milk, beating well as it thickens to break up any lump. Cook for 1-2 minutes, stirring constantly. Remove the pan from the heat and stir in the mace and three-quarters of the Gruyere.

Preheat the oven to 400 deg F. Poach the eggs one at a time. When complete, slowly place one poached egg on top of spinach. Cover with the cheese sauce and sprinkle with the remaining Grueyere and the grated Parmesan. Bake for 10 minutes or until golden. Serve immeadiately with Parmesan shavings.

Yield: 4 servings


Chicken Fajita Omelet

November 9, 2009


One of my all-time favorite egg dishes is chicken fajita omelet; I almost always order this when we go out for breakfast.  In my pre-Red single-life days, I found myself making breakfast dishes over and over again for dinners–because they are delicious, and never fail me. I have never thought of making this at home, until recently I had a couple of cups of leftover cooked chicken to use up and I wanted to try something different. I decided to try making this at home and was surprised at how easy, and delicious this is. Omelet takes a little bit more time to prepare, than let’s say scrambled eggs, so this recipe may not be super ideal when entertaining a large crowd. What I have done in the past is make a giant omelet (in a 12-inch pan or larger), roll it, and then serve it sliced. Each guest can have 2-3 slices each, and than you add breakfast potatoes or other delicious baked goods. In the future, I may also try adding pickled jalapeno or fresh one for a little bit more of a kick. Try this, it adds a little spice to your breakfast!

Source: Blissfully Delicious original

1/4 cup chopped yellow or white onions
1/4 chopped green bell peppers
1/2 cup of cooked chicken breast, diced finely
2 teaspoon taco seasoning (or more, if you prefer stronger flavoring)
4-5 extra-large eggs, beaten well
1/4 cup of shredded cheddar cheese
A handful of sliced green onions
Sour cream, salsa, or guacamole (Optional, for serving)

Saute onions and green peppers. Add diced, grilled chicken breast.
Sprinkle with taco seasoning, blend well. Transfer to a small bowl, set aside.
Pour the beaten eggs onto a hot oiled pan. Let it set for a few minutes.
Add the omelet filling (from the bowl), sprinkle with green onion &; cheese, then fold.
Let it sit for another 1-2 minutes until it’s browned.
Remove from heat.
Serve with sour cream, salsa, or guacamole.

Yield: 2 servings (can be cooked in one big 8-inch pan, or made into two smaller personal size using 4-5 inch pan)

Brioche Loaves

October 11, 2009

I have been wanting to make my own breads for a while, and must admit that I am a little bit intimidated by the whole process. I always assumed that bread making usually takes so much time, and requires a lot of kneading, which I am not very excited about. I have made bread in the past before using a bread machine, but that was way back in college. I can’t even recall what recipe I used, and so I began my hunt for a simple bread recipe that I could try with a high possibility for success (I figured if I failed in my first attempt, I *might* get discouraged in the future).


I quickly landed on this recipe, another one from one of the Barefoot Contessa books. This recipe claims that it doesn’t require any kneading although it needs to sit overnight, therefore you need to plan for it. I thought okay, this sounds too good to be true. I must say though that this recipe truly delivered on its promise:  it was easy to make & does not require kneading. It just takes time , so I had to plan for it a little bit–and I didn’t have any problem with waiting (well, not for this one–but I normally would). The reward of having this freshly baked good out of the oven was worth the time I waited for the dough to be ready. I even enjoyed the process of waiting for this bread to be prepared.. I love the smell of the dough as it was mixed in the mixer (Red told me that it reminded him of a brewery… well, I was thinking more of a bakery, but okay, I got his points… yeast + wheat= beers! Got it). Then finally when it was baking in the oven, the wonderful aroma of this bread completely filled the house.

I was finally rewarded with a slice of this warm bread with soft texture in the inside and a crunchy skin on the outside. This one was a keeper–and I will make it again in the future!


Adapted from Barefoot in Paris


1/2 cup warm water (110 to 120 degrees F)
1 package dried yeast
3 tablespoons sugar
6 extra-large eggs, at room temperature
4 -1/4 cups unbleached flour
2 teaspoons kosher salt
2 sticks  unsalted butter, at room temperature
1 egg mixed with 1 tablespoon milk for egg wash


Combine the water, yeast, and sugar in the bowl of an electric mixer fitted with the paddle attachment. (If the bowl is cold, start with warmer water so it’s at least 110 degrees when you add the yeast.) Mix with your hands and allow to stand for 5 minutes until the yeast and sugar dissolve. Add the eggs and beat on medium speed for 1 minute, until well mixed. With the mixer on low speed, add 2 cups of the flour and the salt and mix for 5 minutes. With the mixer still on low, add 2 1/4 more cups of flour and mix for 5 more minutes. Scrape the dough into a large buttered bowl and cover with plastic wrap. Refrigerate overnight.

The next day, allow the dough to sit at room temperature for 1 hour.  Grease two 8-1/2 X 4-1/2 X 2-1/2 loaf pans. Turn the dough onto a lightly floured board and cut in half. Pat each portion into a 6×8-inch rectangle, then roll up each rectangle into a cylindrical loaf. Place each loaf, seam side down, into a greased pan. Cover the pans with a damp towel and we set aside to rise at room temperature until doubled in volume, 2 to 2-1/2 hours.

Preheat the oven to 375 degrees F. When the rolls have risen, brush the top of each with the egg wash and bake for 45 minutes, or until the tops spring back and it sounds slightly hollow when tapped. Turn the loaves out onto a wire rack to cool.

Migas (Mexican-style Scrambled Eggs with Chorizo)

April 18, 2009

I first tried chorizo, the Mexican-version, when I visited my dearest, old college friend Jessica. At that time, Jess was living in Hoboken, NY. Jess and I love to eat, cook, and bake! During one of my visits to her, she told me one morning that she’d whip up a “migas”, a Mexican-style eggs. I was in a foodie’s heaven. I even volunteered to finish up the portion that our other friend, Candace, couldn’t finish! I have been hooked on this ever since!

Fast-forward 5-6 years later, I found myself serving this style egg to Red, who literally licked the plate clean! We’ve been making this ever since (especially if we can find good choriz0).

I found that the key ingredients to making a very authentic & delicious migas is good chorizo (the homemade kind is the best!), fresh cilantro, and good white Mexican cheese which you can find at any Mexican grocery store!

Yield: 4-6 servings

Olive oil or cooking spray
1/2 lb of fresh chorizo
1/4 cup small diced onion
2 green onions, minced
1 clove garlic, minced
1 small tomato, seeded, diced
1 serrano or jalapeno pepper, seeded, minced
8 large eggs or 4 regular eggs & use egg substitutes for remaining 4
2 stale corn tortillas broken into pieces (or equivalent in baked tortilla chips)
1-ounce Mexican white cheese, cubed
2 tablespoons chopped cilantro leaves
1/4 teaspoon kosher salt
Freshly ground black pepper
Hot sauce, broken tortilla chips, salsa, sour cream (optional for serving)


In a heavy nonstick skillet, cook the chorizo with the olive oil or cooking spray over medium heat for about 5 min, until they are thoroughly browned. Then add the onion for 1 minute. Add the green onion, garlic, tomato and serrano pepper and cook until the tomato has rendered most of its moisture. Beat all of the eggs together and add to the sauteed onion mixture, stirring gently. When the eggs are half set, add the tortilla pieces and continue to cook until almost set. Fold in the cheese and cilantro and season, to taste, with salt and pepper.